Description
This Devil’s Food Cake recipe delivers a light and fluffy classic chocolate cake that’s rich in flavor and perfect for any celebration. Made with cocoa powder and hot coffee to enhance the chocolate flavor, it features a moist crumb and a smooth, creamy frosting that brings it all together beautifully.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- ¾ cup unsweetened cocoa powder (sifted)
- 2 cups granulated sugar
- 1 cup prepared hot coffee
- 1 cup canola oil
- 1 cup buttermilk
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
Frosting
- 4 cups confectioners’ sugar (sifted)
- 16 tablespoons unsalted butter, softened (2 sticks)
- 3 tablespoons heavy whipping cream
- 1–2 teaspoons vanilla extract
Instructions
- Preheat the Oven and Prepare the Pans: Preheat your oven to 325°F (163°C). Grease two 9-inch round cake pans and lightly dust them with flour to prevent the cake from sticking. Set the pans aside while you prepare the batter.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cocoa powder, and sugar until evenly combined. Gradually add the prepared hot coffee, canola oil, and buttermilk, mixing well to incorporate. Then stir in the eggs and vanilla extract until the batter is smooth and homogenous. Pour the batter evenly into the prepared pans.
- Bake the Cake: Place the pans in the preheated oven and bake for about 30 minutes. Check doneness by inserting a toothpick into the center of the cakes—if it comes out clean, the cakes are done. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: Using a mixer, cream the softened butter until it becomes smooth and fluffy. Gradually incorporate the sifted confectioners’ sugar, mixing continuously. Add the heavy cream and vanilla extract, then beat on medium speed for 2 to 3 minutes, until the frosting is light and fluffy.
- Assemble the Cake: Once the cake layers are completely cooled, spread a generous layer of frosting between the layers. Then frost the top and sides of the cake evenly. Decorate with extra frosting or sprinkles as desired for a festive finish.
Notes
- Ensure eggs are at room temperature before mixing for better batter consistency.
- Hot coffee in the batter intensifies the chocolate flavor; you can substitute with hot water if preferred.
- Do not overmix the batter to keep the cake light and fluffy.
- Use sifted cocoa powder and confectioners’ sugar to avoid lumps in the batter and frosting.
- Allow cakes to cool completely before frosting to prevent frosting from melting.
- Store cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
